If you’re looking for a simple, delicious recipe, look no further! This Ethiopian Veggie Skillet is sure to satisfy.

Ethiopian Veggie Skillet

  • ½ cup olive oil
  • 4 carrots, sliced
  • 1 onion, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, cut into 1-inch cubes
  • Optional: Add another root veggie to the mix!

  1. Heat the olive oil in a skillet over medium heat.
  2. Cook the carrots and onion in the hot oil for about 5 minutes.
  3. Stir in the salt, pepper, cumin, turmeric and cook for a minute more.
  4. Next, add in the cabbage and cook for another 15 to 20 minutes, stirring frequently.
  5. Add the potatoes to the skillet and cover.
  6. Reduce the heat to medium-low and cook until potatoes are soft, 20 to 30 minutes, stirring as needed to make sure that the veggies don’t burn.